Monday, February 22, 2010

Red Velvet Cake

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After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.

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And delicious. And moist. And one of my favorites.

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It’s covered in cream cheese frosting that’s to die for. Help me.

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There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.

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Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.

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Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

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Please enjoy your heart out.

101
Cat said...

can i retract my comment on the purse giveaway thread, and put it here to win this cake instead? looks absolutely YUMMY! did i mention that red velvet was also one of my favorite cakes? who am i kidding? if is says “cake” in the name, i’ll eat it!

February 23, 2010 10:59 AM
102
Melissa said...

I really appreciate a carrot cake! Thanks for sharing!

February 23, 2010 11:19 AM
103
szeling said...

it’s so pretty.. im so gona try this..

February 23, 2010 11:27 AM
104
Jolynda Langston said...

I do like a good red velvet cake…..I prefer a bit of melted white chocolate mixed into the frosting to cut the cream cheese just a tad and take the flavor to another level. Sigh……..I will look forward to trying yours, O’ Creative Genius, You.

February 23, 2010 11:34 AM
105
cassie said...

Yum!

February 23, 2010 11:37 AM
106
deb said...

I’m sure I could convert this to cupcakes…they are so in vogue!

February 23, 2010 11:53 AM
107
geegee said...

OMG, am drooling as I type.
Am in search for the perfect red velvet cake recipe, and I think I have found it! thank you Bakerella.
Heather, comment 36, an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.

February 23, 2010 12:00 PM
108
shirley said...

Yay! I was hoping after yesterday’s post you would do the real thing. Red Velvet is my husband’s favorite and only his mom knows how to make it right. I can’t wait to try and see what he thinks. Your pictures look gorgeous!

February 23, 2010 12:10 PM
109
Melyni Powell said...

Lovely!!! YUM!

February 23, 2010 12:11 PM
110
Gina said...

your red velvet cake looks so luscious, Bakerella. I baked one for Valentines last week, and it was tasty, but very dense. It was the first time I had ever tasted red velvet cake and decided it wasn’t for me, but your recipe looks moist and yummy, I might have to give it another try!

February 23, 2010 12:12 PM
111
clare said...

Ive been subbing to your fabulous blog for AGES now, but never tried baking anything from it yet, Im not really a baker :( but after a visit to the states in Dec and still not getting around to trying Red Velvet Cake I am so glad you posted a recipe for this! We cant get the mixes over here in the UK that you often mention, so I have now got this in the oven. I hope Ive managed to get the conversions right and it turns out ok….

February 23, 2010 12:12 PM
112
Danielle said...

My goodness that looks good! I was just begging a friend to make me one last night! :) I hope she does now even more!
(Now to try and convert that to sugar free! lol)

February 23, 2010 12:22 PM
113
Kati said...

This looks SO good. Now I want cake! :)

February 23, 2010 12:23 PM
114
Melanie said...

I love red velvet cake. Yours is beautiful.

February 23, 2010 12:36 PM
115
Shannon Polley said...

Bakerella! I am so excited! Thanks for putting up this post! I have been looking for a really good recipe for red velvet cake for a long time now. This one looks amazing – can’t wait to try it.

February 23, 2010 12:53 PM
116
kellyann said...

I had never heard of red velvet cake until I saw Steel Magnolias… then I tried it… so devilishly divine! Thanks for your recipe… I had always heard it had weird ingredients… VINEGAR and Buttermilk?! Who know LOL
I have a freind who made one once from scratch so i’m going to have to try this recipe out and throw down a challenge!! :-)

February 23, 2010 12:55 PM
117
nadira said...

it s pretty

February 23, 2010 12:55 PM
118
katrina said...

how long would you make the baking time for cupcakes? :) this recipe looks so yummy.

February 23, 2010 12:58 PM
119
Kim S said...

You are SO evil for posting this recipe! A woman after my own heart I tell you.

February 23, 2010 01:10 PM
120
Judy said...

this looks so good, can’t wait to try it!

February 23, 2010 01:36 PM
121
Bev said...

Am I the only one who doesn’t like Cream Cheese icing on Red Velvet cake?? I always use the icing that calls for flour & milk cooked, then cooled, and mixed with confectioner’s sugar and butter. I think it’s the perfect match for Red Velvet. JMO!

February 23, 2010 01:47 PM
122
Stephanie Miskew said...

OMG – that is one of the most beautiful red velvet cakes I have ever seen! Love the white cake stand too. I am completely infatuated with red velvet in any form – had my first piece of when I was about 9 and was instantly smitten. Love to make the cake, cupcakes, etc… Thanks for sharing this gorgeous post.

February 23, 2010 01:50 PM
123
Pam said...

Yum! Thanks for posting your recipe Bakerella. I’ve tried several and some have BOMBED. But I expect yours will be deliciousness through and through. I referenced the Bubble Room’s Red Velvet Cake in my comment yesterday. Here is their recipe (3 layers, so more oil.) I’m definitely going to make yours! http://www.cafemom.com/journals/read/359682/The_Bubble_Room_s_Red_Velvet_Cake

It is a crowd pleaser (and big), but with all that oil, it seems there’s need to really mix it well and get a little air into the batter.

Oh my goodness, I’m not going to be able to stop thinking about making RVC and soon!

February 23, 2010 01:52 PM
124
Jeanee said...

It looks PERFECT!!!

February 23, 2010 01:55 PM
125
Danielle said...

If I turn this into a cupcake recipe, how many cupcakes and what temp to bake?

February 23, 2010 02:00 PM
126
Sharly said...

Hi Bakerella! I’ve been lurking around your site for quite a while and you’ve actually helped me lose about 45 lbs! I now enjoy most of my sweets by feasting on your beautiful photos of wonderful treats :) Thanks for this post, it was delicious!!

February 23, 2010 02:03 PM
127
Angela Willis said...

yum, yall (in my Southern drawl)!

February 23, 2010 02:38 PM
128
Eliza Bryer said...

Yummmmmy! The pictures are scruptious. Can’t wait to try the recipe. A friend made a red velvet cake once and added ground pecans to it. It was extra good. I will

February 23, 2010 03:02 PM
129
Heather said...

red velvet cake is one of my all-time favorite things on this planet! thanks for the recipe!!

February 23, 2010 03:16 PM
130
jeannette said...

that’s just too pretty to eat . . . .

February 23, 2010 03:24 PM
131
Heather said...

This is making me so hungry….

February 23, 2010 03:27 PM
132
Kwil said...

Oh. My. Gosh. I have got to make this cake this weekend.
Looks so delicious and that deep red is incredibly enticing!

February 23, 2010 03:45 PM
133
Arps said...

Looks delicious! Can’t wait to try this.
Also, any recommendations on where to get such a lovely cake stand as the one pictured here?

February 23, 2010 03:50 PM
134
Angie said...

Mmmmmmmm.

February 23, 2010 04:02 PM
135
Sheila Olsen said...

I just got done rolling some balls! I made this cake this morning and mixed the cake balls this afternoon. The mixture seemed really greasy so I’m glad I didn’t use canned frosting. I used cream cheese mixed with powdered sugar. I’m leaving them freeze overnight so I’ll see what I’ve got in the morning!

February 23, 2010 04:12 PM
136
Ruth Grigson said...

Looks so good….I will need to make this soon. Just wondering if you’ve ever made red velvet with chocolate chips in it? I visited this wonderful bakery in AZ called Nothing Bundt Cakes (it’s a franchise), and they had the most delicious red velvet there, but it had choc chips in it. I was really surprised how much the chocolate enhanced the flavor of the red velvet.

Just a suggestion…perhaps it would be worth a try sometime.

February 23, 2010 04:23 PM
137
Meggan said...

I love, love, LOVE that cake plate. Where did you find it? I collect milk glass, especially hobnail milk glass, and must have this cake plate.

February 23, 2010 04:43 PM
138
Glamorous Life of a Housewife said...

Why must you kill me with the neverending pages of goodness?! I want to be your best friend so that you’ll bake me something sweet at least once a week. Red velvet’s my fave. It matches my hair.
http://glamlifehousewife.blogspot.com/

February 23, 2010 04:47 PM
139
Brittany said...

yummm…. ok I just had my first taste of Red Velvet last night! It was a delish Sprinkles Cupcake! We drove 4 hours just for one! I totally recommend trying them!

February 23, 2010 04:52 PM
140
Seanna Lea said...

I love making red velvet cake, because it is such a wonderful visual bang for relatively little effort. The last time I made it, I did a 3 layer cake with snowflake themed decoration for a 3-person birthday party. It was great!

February 23, 2010 05:00 PM
141
Amanda said...

Looks so yummy though I nearly had a heart attack when I read it called for 1 1/2 C of OIL!! Wow, plus buttermilk! Not exactly WW approved but I am sure its super yummy! I am trying to decide if I should just make it anyway hehe! Thanks…I absolutely love your blog and all its yummy ideas! And…your camera :)

February 23, 2010 05:10 PM
142
Kelly Taylor said...

my favorite! except I always use my Mom’s icing recipe which is as follows(I think you’ll find it perfect for the red velvet cake, even better than cream cheese)
Combine 2 tbsp flour with a a portion of 1c milk(put other portion on stovetop) Make a paste with the flour/milk then add to the remainder of the milk on the stovetop. Cook until thick–stir constantly. Set aside and cool completely.
Mix together 1c sugar, 1 stick margarine, 1/2c shortening and 1 tsp vanilla. Beat for 10 min. Add cooled white sauce and beat together for 5 more min.

It’s super yummy!

February 23, 2010 05:29 PM
143
Julie in Edmonds said...

Yum, yum, yum…what else is there to say???

February 23, 2010 05:31 PM
144
Jennifer said...

My all time favorite! I make it for Valentine’s day and all our birthdays. We love the “Butter Frosting” recipe that Shannon Bush (# 13) posted. If anyone makes it be sure the milk mixture is cold before adding it to the butter/sugar mix.

February 23, 2010 05:43 PM
145
Kay said...

I made a red velvet cake for this first time in FOREVER yesterday, the day you posted this!

February 23, 2010 06:09 PM
146
Tatum said...

I’ve just started following your blog and I’m going insane! Everything is so cute and I’m just dying to try everything! I don’t know where to start!

February 23, 2010 06:34 PM
147
Monica said...

This cake looks delicious and moist, and probably tastes AMAZING, but I wish it didn’t have such a high oil content. I would love it if you recreated recipes with a more lighter approach :)

February 23, 2010 06:52 PM
148
Adriana said...

i made red velvet cake balls for valentine’s day for the first time
and i used my own recipe for red velvet cake which is very moist so i only had to use half a can of frosting.

Your cake looks beautiful! I would love if you had a post on how you frost your cakes!

February 23, 2010 07:14 PM
149
Janie La Pierre said...

Never made one but my son’s favorite color is red so I might have to make one. How many cupcakes will this recipe make?
Looking forward to sinking my teeth in this one!

February 23, 2010 07:26 PM
150
Baking Monster said...

My favorite kind of cake!

February 23, 2010 07:49 PM
151
Diana said...

Wow ~ what a piece of art! Beautiful!!! Now I’m in the mood for one:(

February 23, 2010 08:05 PM
152
Karina said...

Oh how good that looks! I need self control pronto so I can make that and just eat a bite, just a sliver, and give the rest away before it lands on my thighs!

February 23, 2010 08:16 PM
153
Heather said...

Happy Birthday to me! This cake will help me celebrate my 30th next week. Yum! I can’t wait…for the cake that is. The birthday can hold off if it wants to.

February 23, 2010 08:30 PM
154
Sondra said...

Bakerella–You’re my hero! I wish I could bake like you!! You’re a wizard of the kitchen!! I love reading your stuff and looking at your recipes. I check everyday for something new and am always pleasantly surprised by something yummy and wonderful! This red velvet looks divine!!

February 23, 2010 08:34 PM
155
Laura said...

This looks delicious!

February 23, 2010 09:00 PM
156
Kristen W said...

Red Velvet Cake is my absolutely favorite dessert. I even had it as my wedding cake! I can’t wait to try out this recipe. And your pictures are beautiful!

February 23, 2010 09:06 PM
157
Steph Yee said...

mmm I love red velvet cake! I just made a few batches of red velvet cupcakes today!

February 23, 2010 10:03 PM
158
Linda Jenner said...

Do you do all your own photography? The treats you make are great and the photo’s make them look like they will pop off the page….yummy!!!!

February 23, 2010 10:09 PM
159
Anonymous said...

My daughter requested red velvet cupcakes for her special birthday and after looking at a ton of recipes I thought of checking your site. An answer to a prayer–what did you post today, but red velvet cake? Sympatico. Thanks.

February 23, 2010 10:42 PM
160
Terri said...

*G*A*S*P* Red Velvet Cake is my all time favorite!!! It has been since I was a little girl…your recipe looks SCRUMPTIOUS!!! I’m printing it out and trying it soon! YUM-MY!

February 23, 2010 10:54 PM
161
Betsy Sajdak said...

Ok, who am I to tell bakerella how to improve her cakes. But, I love this cake, with a cup of choc chips thrown into the cake mix. A litlte MORE chocolate never hurt anyone!!!! :-)

February 23, 2010 11:03 PM
162
Strawberry Cake said...

Oh , I am cooking my way through P-Dubs cookbook and blogging about it, so I will be making her version….maybe I should have a show down Bakerella vs. The Pioneer Woman, so see who’s is better!
Yours looks FABULOUS it will be a close battle…

February 24, 2010 12:12 AM
163
Speeding Turtle said...

Ah, I do love red velvet cake. So deliciously chocolatey, rich and creamy with an amazing colour. Yours looks fantastic!

February 24, 2010 12:22 AM
164
Liz said...

Beautiful!

February 24, 2010 12:27 AM
165
Jorden said...

This looks soo good!!! I will have to try to make it some day :) According to my fiance ive been baking too much bad stuff lately! I’ll just have to make it for someones birthday.. Do you have any advise to make sure the cake looks pretty?… Every time i make a cake the icing looks messy what am I doing wrong?

February 24, 2010 12:29 AM
166
tam said...

I have to agree with the others about the frosting–red velvet should have the cooked frosting, not a cream cheese frosting. If you’re going to do it, do it all the way!

When I was a little girl we had a backyard neighbor would would bring us red velvet cakes several times a year. It was lovely. I didn’t start making my own until I was in college, but I found Fannie Flagg’s recipe for the cake and the cooked frosting and fell completely in love all over again!

February 24, 2010 12:45 AM
167
joyfullytiredmom said...

I’m happy to say that I posted my Red Velvet baking experience 3 days before yours, so no one can say that I’m copying you. I think mine was pretty darn good too.
But your photography is absolutely amazing! And I’m always inspired by your holiday themed treats.
Laurie

February 24, 2010 12:52 AM
168
my spatula said...

wowie kazowie! (as oprah would say). must have red velvet cake … now. truly magnificent.

February 24, 2010 01:37 AM
169
Mirna said...

OH! This cake looks divine!!

February 24, 2010 02:00 AM
170
Tarisa said...

Your red velvet cake looked SO delicious I tried to make it today, but I may have done something wrong. : ( My family and I thought the cake tasted like cornbread. Weird, huh? I thought I had followed your recipe completely. Any ideas where I might have went wrong?

February 24, 2010 02:19 AM
171
Tessa said...

So I’m going to be the one sacrilegious person that asks… why? Why is red velvet cake so… admired? It’s chocolate cake… that someone dyed red. I just don’t get it!! (Please explain it to me!!)

February 24, 2010 02:24 AM
172
lulubug said...

I am from South Africa and Red Velvet cake isn’t very common here and I have ALWAYS wanted to try one. Thanks for the recipe, I am going to make one this weekend for me and hubby… in fact I might make two, one for me and one for my parents. Thanks again, I LOVE your blog.

February 24, 2010 02:31 AM
173
jg said...

i hate you!

i’m on a diet, and this is LITERALLY torture! red velvet is my all time favorite cake i think i’m going to cry

February 24, 2010 03:25 AM
174
HoneyB said...

absolutely gorgeous!

February 24, 2010 05:45 AM
175
Nina said...

Thank you so much for this recipe. I have to try it asap!!!!!!!

February 24, 2010 06:03 AM
176
Crissy said...

yum! I made this last night after being inspired by your pictures :) It’s pretty tasty for my first go at a from scratch cake! The frosting came out the bestest!! though i neglected to put enough icing in the center, it’s still deeeeelicious!
thank you!!

February 24, 2010 08:45 AM
177
Candace Turner said...

Well I was true to my word and made it for my family last night. I thought that my 3 teenage boys were going to curl up into a ball and cry! They ate the ENTIRE cake last night and the comment was….This ones a keeper.

The flavor was to die for!

Thank you!

February 24, 2010 09:47 AM
178
Christine said...

yummm! i have to say though, making the cake is a little unnerving since the batter looks so much like blood. haha!

February 24, 2010 09:54 AM
179
luvinthemommyhood said...

This looks sooooo delicious…you are killing my 7 month pregnant appetitie..hahah – yummy! couldn’t resist adding this to our “link luv roundup” today, come by for a peek! http://www.luvinthemommyhood.com/2010/02/link-luv-roundup_24.html

February 24, 2010 11:14 AM
180
Julaine said...

Love it! and I love that Shannon posted that frosting recipe! That is what we use! We LOVE it!

February 24, 2010 11:45 AM
181
Erica B. said...

Great read & great looking cake! I’ll be giving this a try this weekend! :)

Note to those who made a Red Velvet cake before and had it come out dense – if you subbed milk for the buttermilk the recipe called for there wasn’t enough acid in there to lighten the texture hence the denseness.

February 24, 2010 12:09 PM
182
AudreyGardenLady said...

Wow! Does that look delicious and what incredible photography!
Of course, now I just have to go make one!!

Audrey

February 24, 2010 12:50 PM
183
juliann said...

thank you! these came out amazing even with the dairy switch out!

http://scrappylife.blogspot.com/2010/02/red-velvet-delish.html

February 24, 2010 01:07 PM
184
Jen said...

So excited to make this! I have to admit that I have never made a Red Velvet from scratch and this is what I have for my Birthday every year! Cannot wait to try it!

February 24, 2010 01:56 PM
185
Anonymous said...

Now, I’m sure this is and awesome red velvet cake, but I HEART this recipe so much! It only takes 2 1/2 tablespoons of red food coloring!
http://www.marthastewart.com/recipe/rachels-red-velvet-cake

February 24, 2010 03:46 PM
186
Heather @ Side of Sneakers said...

I can’t even tell you how delicious that red velvet cake looks– it’s one of my favorites! I’m making gluten-sensitive red velvet cupcakes for a dinner party this weekend and I can only hope they turn out half as good as yours looks!! Your pictures are just absolutely stunning by the way!

February 24, 2010 05:17 PM
187
Amanda said...

Groan! I really, really need to bake this!

February 24, 2010 05:26 PM
188
Sydnie said...

Thank you so much for the recipe!! I made it last night and everyone loved it:)

February 24, 2010 07:17 PM
189
Rachel Jantzi said...

I had a red velvet cupcake the other night and it was garbage. I said i was going to find a better recipe and make it myself, then you posted this!!!!
I CANT WAIT TO TRY IT!!! thanks for sharing

February 24, 2010 08:05 PM
190
Becky said...

The absolute BEST cream cheese icing recipe is Rose Levy Beranbaum’s “White Chocolate Cream Cheese Frosting”. The recipe doesn’t call for any sugar, it is sweetened with white chocolate. It is very light and has a wonderful flavor. It is the best with carrot cake!

Adapted from the classic book, “The Cake Bible,” by Rose Levy Beranbaum.

9 oz. white chocolate, melted, cooled to room temperature
12 oz. cream cheese, softened
6 oz. unsalted butter, softened
1 1/2 T fresh squeezed lemon juice, or to taste

Beat cream cheese in mixing bowl until smooth. Gradually beat in the melted and cooled chocolate until incorporated. Add in the butter and lemon juice last, beating well until smooth.

February 24, 2010 08:17 PM
191
Shannon @ bakeandbloom said...

Is there any other acceptable frosting for Red Velvet cake, I love the cream cheese one but my boyfriend is not a fan. Any ideas?

February 24, 2010 08:41 PM
192
Barbara said...

I like the original frosting better too (#13 posted) It is easy to make and sure beats the cream cheese frosting IMO.
You cake turned out pretty. I made my first Red Velvet cake about 1968. I love the milk glass cake pedistal.

February 24, 2010 10:01 PM
193
Bakesperiments said...

I have been searching for a great Red Velvet recipe and this one looks as delicious as can be! I will be trying this very soon!

February 24, 2010 10:14 PM
194
Ali said...

Off topic, but have you considered making Naked Mohawk Baby Carrot Jockey cake bites – the football bites reminded me that you could make other shapes, and those would be so funny!

February 24, 2010 11:29 PM
195
GatesofGrace said...

My Grandmama made a fancy schmancy Red Velvet cake, and she used an entire can of BEETS to get the red color. She pureed the beets and threw them in to the cake mix and used the beet juice for the coloring. And I remember it being the BEST cake I have ever tasted.

February 24, 2010 11:39 PM
196
bakerella said...

Jenna – 8 inch. Grease and flour the pan and when you turn it upside down it should come right out.

Tiffany Defa – colored paper and a 50 mm fixed lens

Arlene, Jackie, Bev, tam – I don’t think I’ve ever tried that. We’ve always had it with cc frosting. But, thanks for the recommendation.

Heather – beets – “an alternative to red food colouring is beetroot. I juice raw beetroot and substitute it for the red colouring using the same measurement called for in the recipe.
This American Wife – eat or give it away” – from commenter geegee

Darlene – not really meant for shapes, it’s really creamy.

thetopsyturveyclub – vegetable oil or canola oil. The frosting is really, creamy. USe liquid food coloring for this one instead of the gel paste.

Reyes – canola oil

Doree – probably about 24 and for 20 minutes

The Teacher Cooks – tell her I said HI!

{A} (12 y.o. asiring baker) – I love that one, too. Simple.

Carri – Yes!

Jess – Not yet.

Holly @ Unintended Byproducts of Domestic Bliss – Right on!

Katrina – probably for 20 minutes

Danielle, Janie La Pierre – haven’t tried it yet, but probably 20 minutes at 350 and it would make about 24 I’m guessing.

Arps, Meggan – It’s my great grandmothers.

Brittany – that’s a good one!

Amanda, Monica – You should have seen the recipe before I amended it. It started out at 2 1/2 cups.

Linda Jenner – yep and thanks!

Strawberry Cake – Just don’t tell me if hers puts mine to shame.

Tarisa – I might know what you did wrong. This happened to me a while ago when I tried to turn cake blue and used the gel food color paste instead of the plain jane liquid food color in the grocery store. My cake tasted like a muffin. You can read about it here:
http://www.bakerella.com/pops-for-pop/

Tessa – It’s perty. and different. not your every day. And even though it has cocoa in it, I wouldn’t go to it for a chocolate cake.

Crissy – YAY!

Candace Turner – Wow. The whole cake. Wow!

Sydnie – YAY!

Shannon @ bakeandbloom – Take a look through the comments. People have listed a cooked frosting that is supposed to be th go to for this cake.

February 25, 2010 12:12 AM
197
QuizTwit said...

Yummy – this looks delish!

February 25, 2010 08:53 AM
198
Sheila Olsen said...

So I made cake balls. I’ve never made them so am unsure what the texture should be. Can you tell me how much oil I can cut out of the recipe. The mixture was greasy. The taste however is Heaven on earth and I suspect this is what Schweaty Balls are. Thank you Bakerella & SNL!

February 25, 2010 09:45 AM
199
April said...

Bakerella and Sharon, I use a similar recipe for the frosting and LOVE it. And my cake does not have oil either. Nothing compares to the that frosting, which we have made for years.

3T Flour, 1 C milk, 1 C sugar, 1 tsp vanilla, 1 C butter

A few tips though, when you cook the milk and flour cook until it thickens remove from heat and cover with plastic until it cools to room temp or it will break your butter and sugar. I add the vanilla to the sugar and butter and use the KitchenAid to cream it. Then add the cooled mixture whip it to whip cream consistency.
I also double the frosting recipe to make sure I get a good layer on the cake. If I am going to go through the work of doing the whole thing from scratch I want a decadent reward. ;)

February 25, 2010 10:32 AM
200
brownsugarandhoney said...

ah i love red velvet! i think im going to make cupcakes so i can have cake in bite size pieces.

February 25, 2010 10:47 AM
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